Category Archives: Gluten free eating

Masala Quinoa Lentil Burgers

What to do with left over quinoa? Why make burgers of course! I had some quinoa kicking around from the chicken wings recipe and thought why not do something so here’s what I threw together.

First – I cooked lentils in my rice cooker, just like white rice setting, and a 2 to 1 water to lentil ratio. That took all of oh, 15 minutes it seemed? I only made one cup, which really turned out to be two cups. That worked out perfectly and it’s always nice when a surprise is a good one.

2 cups cooked quinoa
2 cups cooked lentils
1 medium onion (I used white) minced
3 stalks celery chopped finely
1 handful of cilantro chopped
2 tbsp milled flax seed
1 tbsp minced garlic
3 tbsp molasses
2 tbsp BBQ sauce
2 tsp garam masala
1 tsp chipotle
1 tsp oregano
1 tsp paprika
1 tsp cumin
1 tsp chili
1 tsp salt
1 tsp black pepper

Yes – it’s a lot, but holy cow does it pack a wallop! I also tend to use the spices in my pantry, I mean why have them if I don’t?

Make sure your hands are very clean because it’s best to get in there and mix it yourself. The more you mix the better the burger will stay together. The flax seed should bind things nicely. Form into small patties, pat along the edges to form a circle and there you have it.

Bake at 400F for 20 minutes then flip and bake for another 20 minutes. I use parchment paper, so I don’t have to use spray, but if you don’t have that paper, I heavily suggest making sure your surface won’t stick because these will easily do that.

Makes 14-16 patties

Top with whatever you like! Suggestions: tomato, pickles, avocado and or guacamole.

Happy eating!



Masala Quinoa Lentil burgers


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Vegan Gluten Free Veggie Pot Pie

Here’s part two to the lentil loaf that I made for our Canadian Thanksgiving. I always saw pot pies as a comfort food and something that I’d love to bite into. The challenge of making a gluten free crust that isn’t horrible was a tough one.

Here’s how I made it:
2 cup of millet flour
1 cup of sweet sorghum flour
1 cup of tapioca flour
1 tbsp xanthum gum
3 tbsp Italian seasoning
1 tbsp parsley (dry is fine, but if you use fresh make sure it’s really dry)
1 tbsp raw minced garlic
1/2 cup of Earth Balance
1/4 cup of water

Place all dry ingredients in a bowl, mix well, then transfer to a food processor. Using a S blade mix the dry ingredients, then add in the garlic and water. Keep adding water until the mixture balls on its own in the machine. I honestly can’t recall how much I used, it might have been a cup, it might have been 1/2 a cup, so it’s safe to use 1/4 cup increments.

At this point you can measure out your bottom/top crusts as you’ll be too busy with the filling once you’ve made it. This is a very forgiving dough, so it can be pinched together if you don’t roll it out properly. Do make sure the dough is thin because if you make it more than 1/4″ thick it will just be gummy and gross. Try to make it as thin as you can. I would highly suggest using a French rolling pin if possible, they’re really quite handy. If you don’t have much counter space or don’t want to roll it out on your counter, you can roll the dough between two pieces of parchment paper. I used a cutting board and dusted it lightly with millet flour to roll mine out.

Lidia Le François, vegan, gluten free, Air Eater, veggie pot pie

The filling:
1 cup of carrots roughy chopped
1/2 cup of corn
1/2 cup of cut string beans
1/2 cup of chopped celery
1 red pepper
3 small red potatoes (you can use any colour)
1/2 cup of white chopped onion
1 tbsp raw minced garlic (you can use more if you like up to 3 tbsp)
1/2 cup of shiitake mushrooms (I reconstituted dehydrated mushrooms – fresh is fine)
1/2 cup of millet flour
2 tbsp corn starch
3 cups of vegetable broth (I used 2 bouillon cubes in a quick pinch)

Use a large pot. First place 2 tablespoons of oil/coconut or vegetable in a pot and swirl around to coat the surface. Keep the pot on medium heat. When hot enough add the chopped onion and stir until almost translucent. Add in the garlic and the vegetables. Stir for roughly 8 minutes. Then add in the broth and mix for another few minutes to allow veggies to simmer a bit. If you have used dry mushrooms, keep the water that you used to soak them in, makes an excellent mushroom broth. Then add in the flour, stir for another few minutes and then add the corn starch. The corn starch should thicken up the filling, if it’s too thick just add more water. When cooking like this I like to keep a kettle handy for adding hot water quickly.

After the filling cools slightly, give it at least five minutes to breath, you’ll transfer it into your dish. Here’s where there are two schools of thought on pot pie. You can either have a bottom crust or just a top crust. I opted to go with a bottom and top crust. If you are of the top crust thinking, you’ll only need to use half the dough recipe. Mind you, you might have a bigger or smaller casserole dish, so that’s really up to you.

Once you’ve established whether or not you need a bottom crust, add the filling and cover with a top layer crust that you’ve carefully rolled out before you started making the filling.  You can make slits through the top crust or poke about with a fork to make small vent holes. Continue reading


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Vegan MoFo: Week 4 – Raw Pizza with Walnut meatballs

I saw a recipe for how to make walnut meatballs and I HAD to try it. Here’s the link to the recipe that I used. I omitted the green onion part, I’m not partial to them unless it’s in a specific manner, so I figured it wouldn’t be a bad thing to not add them. Food is, after all, about your own individual taste. The meatballs turned out to be the most darling little things. I dehydrated them for a few hours to get them a bit harder and it really gave them a great mouth feel.


walnut meatballs, air eater, vegan, gluten free, raw, Lidia Le François

The crust is a combination of phyllium husk, buckwheat groats, irish moss and a few other things. You can see a previous post where I made this crust and the recipe I followed here. You can thank Hannah Mendenhall for the recipe.

The cheese is soaked cashews, with nutritional yeast, lemon juice, garlic, parsley, kale, spinach and a tiny bit of salt. The toppings: carrots, red pepper, kale, and walnut meatballs.

phyllium buckwheat groat cashew cilantro cheese with walnut meatballs close up


phyllium buckwheat groat cashew cilantro cheese with walnut meatballs

It does taste as good as it looks. I highly suggest trying this walnut meatball recipe, it will completely surprise you and impress guests.

Happy eating!


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Vegan MoFo: Week 2 – 3 Topping Raw Deep Dish Pizza

This week I decided to try a new crust that and I was happy to find a recipe from a local raw Chef named Pedja, who is the Head Raw Chef at a very lovely grocery store (Nature’s Emporium) in a town north of Toronto called Newmarket. I’ve had the pleasure of meeting this fine young man and he is quite warm, intelligent and worth a listen. I’ve written about the amazing pizza and sun burgers he’s produced for Nature’s Emporium in their raw food section, they are worth the drive. I hope he comes out with a cookbook, because I would LOVE to make the pizza he sells in the store. It’s full of flavour and impact.

Here’s the link to this recipe and the crust ingredients:

1. Crust
5 medium carrots
2  cups whole oats
1.5 cups flax seeds
2/3 cups water

Chef Pedja Raw Pizza recipe Air Eater Lidia Le François

I followed the instructions, but what I should have done was add: garlic (raw or powder), oregano, thyme, sage, marjoram, paprika, white pepper, chili and chipotle. That is what I would have done if I made this again. I would have used at least 1/2 tablespoon of each. I liked the texture, but the flavour was lacking in the dough.

This is my attempt at a ‘deep dish’ pizza, it was easy to make the indent of the crust as the dough is super easy to work with.

2. Cheese:
I am a cashew nut, but for this one I used macadamia nut (1/2 cup), a pinch of Himalayan pink salt, 2 tbsp Nutritional Yeast, 1 clove of minced garlic, 2 tbsp lemon juice.

Chef Pedja Raw Pizza recipe Air Eater Lidia Le François

3. Toppings:
I felt this was a tabouleh inspired by using parsley and red onion. I spiralized carrots because I love the colour/texture contrast. This format will satisfy the carb lover in you.

Chef Pedja Raw Pizza recipe Air Eater Lidia Le François

A simple three topping pizza that is a quick snack/meal for any occasion.

Happy eating!


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Filed under Gluten free eating, Health, Meals, raw, vegan, Vegan Mofo

Pinto Bean Burger Recipe

What says summer more than a veggie burger? We decided to test out this recipe from Spark Recipes:

Pinto Bean Burger – Vegan, Gluten Free

Submitted by: GAPETER
Minutes to Prepare: 10

Number of Servings: 6

Ingredients Continue reading


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Salty Chocolate Peanut Butter Popcorn or the Everything Snack

During monthly times I have the need to snack on something and most of the time I can’t identify what that is. I want a certain texture, a certain taste, a mouth feel, (can you tell I used to work for a food company) that will make me happy. Last night I came up with such a recipe that not only made me happy, but caused a few squeals.

I call it Salty Chocolate Peanut Butter Popcorn – the Everything snack. A little bit of everything thrown in minus the turmeric I refrained from throwing on; in the right mind set, I might be persuaded for that too.

So here’s what I made:
3 tbsp worth of air popped corn
1 tbsp melted Earth Balance
1 tbsp organic peanut butter (I prefer chunky)
1/2 teaspoon melted chocolate – I used Enjoy Life brand (you can add more if you like)
1/2 teaspoon Himalayan salt

Combine all items and fold in gently. I saved the chocolate for last so I could see and control my drizzling. I cannot tell you how much I enjoyed this snack and the salty sweet combination was just perfect for my tastebuds. Please do let me know if you make this and if you have your own variety.

Happy eating!



Filed under Gluten free eating, Junk food, vegan

Polenta Shepherd’s Pie


I haven’t really experimented with polenta before and I don’t know why I never did – it’s fantastic! I was always intimidated at the thought of making polenta, I thought it would take an hour or so, but the instant kind you can buy really is just that. There are a few ways to make it, either creamy, or in that tube format often found in grocery isles. Makes you wonder what is it about food that comes in a tube that people enjoy? Makes me think the people who slice up cranberry sauce, that comes from a can, during the holidays – break free from the can!

Polenta Shepherd’s Pie:
2 cups of made polenta
3 cloves of garlic (not for the faint of heart – you can use less)
1 bag of organic frozen vegetables
1 cup of Daiya – Cheddar style
1 cup of Daiya – Pepperjack style
1 cup of cooked chickpeas
2 tbsp coconut oil

Instructions: Continue reading



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Happy Herbivore Chickpea Tacos Deconstructed

I downloaded Happy Herbivore’s Meal plan last week and saw her Chickpea taco recipe. Immediately, I knew I had to try this. As I find most taco shells contain rather strange chemicals, and even the organic ones I could find were just too pricey, I decided to deconstruct her recipe and make it nachos instead. I am a HUGE fan of nachos, I know some of you who are as well and I’m sure you’ll appreciate this. I wish I had thought ahead to make a raw cashew sour cream. That just means there will have to be a next time.

I do urge you to try this recipe, as it was fantastic, I just made my version a little different. Instead of whole chickpeas, I mashed them up and treated them more like refried beans.

Happy Herbivore Chickpea Tacos Deconstructed Thali Plate, Lidia Le François

Whenever I can use my Thali plate, I love using my hands and building each chip as it’s own appetizer. Here’s my deconstructed version of chickpea tacos: Continue reading



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Raw Almond Bread

I made a quick batch of almond milk and then figured I ought to do something with the almond pulp left over. Love that nothing goes to waste with a dehydrator. I found this recipe from Raw Living Food 101 and did not use the Grapeseed Oil, instead I used Sunflower oil. I also did not use 1/3 of a cup, just a little less actually and I wish I had used the full amount. Instead what I made was a bit dry and brittle, but the taste – the taste is what makes up for it. Fantastic!

Here’s the pulp right after straining the almond milk:
Almond Pulp before Lidia Le FrançoisI love the shape from my measuring cup. After I just smoothed it out on a dehydrator sheet and scored the mixture, set it to 110F and checked on it after four hours. Then flipped it and put it back for another five hours.

This is what it looked like: Continue reading



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Raw Dried Cranberries

Now that we have a juicer, I am constantly looking to see what pulp I can dehydrate and what it might turn into. I was a huge fan of Craisins, until I saw how many calories were in a serving. Way too many for what I thought was a healthy snack. I figure making my own is healthier and personally satisfying.

Easy as a raw pie really.

Directions: Continue reading



Filed under Gluten Free Beer, Gluten free eating, Healthy Snacks, raw, vegan